CARDINAL EATS Issue 6 ......................................................................................................... celebrating diversity
7 Flavors of the World Coffees and Teas Chicken Bryani for Two
of the World
PG.16
PG. 18
Inexpensive Eats at Full Flavor to the Student PG. 12
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Lets talk about food! Cardinal Eats is a campus publiction about the one thing in life that we all love - food. We address the entire dining experience. From tasty recipes you’ll love to the more serious ways that food impacts our lives, we want to open up a discussion about the most basic reflections of ourselves. Our food choices not only impact our lives, but also tell a story about who we are. Our team consists of twenty two foodies who all share a common goal-our love for food and spreading the word. Although small, we hope to bring you the best of the world’s food. Cheers!
@cardinal_eats cardinaleast@gmail.com
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Meet our Team Editor in Chief Ritika Agrawal Test Kitchen Team Director: Sara Siebrecht Danielle Childers Joise Dubiel Carlos Jimenez Anna Sullivan Kyleigh West Marketing Team Director: Allison Kilibarda Treasurer Nadia Karl Creative Team Director: Theresa Lang Content Creation Team Director: Dai’Tynn Coppage-Walker
Editorial Team Director: Meg Grice Mary Davis Nimit Kaneria Julia Benda Photography Team Director: Karen Vandervot Theresa Lang Katelyn Nelson Content Marketing Team Director: Aditya Verma Kennedy White Karla Claudio Advertising Team Director: Vanessa Carrillo Kaitlin Wille Events and Fundraising Team Director: Jacie Legois
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Editor’s Letter Dear readers, It has been an honor to be the editor-in-chief of Cardinal Eats and to be able to work with a group of very talented and creative individuals. My inclination towards Cardinal Eats started because of my love for publications, creativity and of course, food! Today we present to you the sixth issue of Cardinal Eats: The Seven Flavors of the World! The Seven Flavors of the World is a tribute to all the diverse cultures around us. Through this issue, we want to celebrate diversity and express it in the form of food. Inspired by the seven wonders of the world, we present to you delicacies from around the globe. I am incredibly thankful to the executive team and all the committee members for collaborating so creatively and for all the hard work they put in to create Issue 6. I want to thank our advisers for their constant support and guidance. Lastly, a big thank to all our readers for your love and support. We hope you find yourself in the Seven Flavors of the World. Happy Eating! Ritika Agrawal
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Table of Contents Bringing the Flavors of the World to your Table ..........................................................
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French Crepes .................................................................................................................
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Inexpensice Eats at Full Flavor to the Studnet ...........................................................
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Sweet Potato Gnocchi .....................................................................................................
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Coffees and Teas of the World........................................................................................
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Chicken Biryani for Two .................................................................................................
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American Cuisne .............................................................................................................. 21 Avocado Tabbouylen ........................................................................................................ 28 7 Flavors of Ames .............................................................................................................. 30 Ceviche de Comoron ....................................................................................................... 33 Cheese: Diverse Any Way you Slice it ............................................................................ 36 Red Bean Buns .................................................................................................................. 38 Teaching to Tasting: A Story of Main Street Delights.................................................. 40 Traditional Brigadeiros ................................................................................................... 42 Markets of the World ........................................................................................................ 43
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Bringing the Flavors of the World to Your Table
Words by: Mary Davis
Asking a college student about their most frequently used recipes would likely bring an answer featuring Ramen, frozen chicken or a form of eggs. Tightly limited time and resources often leave students in a “food rut” for weeks or months at a time. The mere suggestion of “worldly cuisine” sounds expensive and time-consuming. However, we’d like to show you that doesn’t have to hold true. Below are three simple recipes from three different cuisines that can bring new flavors and methods to your kitchen without added expenses or time demands. Each feature can be added to multiple dishes or varied to fit what you have in your fridge and on your table. Our first stop is the rues de Paris (streets of Paris), courtesy of a recipe from Julia Child in her book “Mastering the Art of French Cooking” (Cite). The second chapter of Child’s book begins, “Sauces are the splendor and glory of French cooking” (pg. 54). Let’s bring some of that splendor and glory home, shall we? In French cooking, a simple white sauce is a foundational tool that can be paired with chicken, fish, eggs or vegetables. White sauces are made by heating and whisking together butter and flour with milk and white stock, forming a mixture called a roux. The two main types of white sauce are Sauce Bechamel, a milk-based foundation with butter, cream, and herbs, and Sauce Velouté, where the roux is moistened with chicken or fish stock and wine. The recipe below takes roughly five minutes and makes about two cups of sauce. Other flavors or features (i.e. cheese, cream, onions, spices, etc.) can be added as desired. (Taken from Julia Child’s “Mastering the Art of French Cooking”)
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Sauce Veloute
In a 6-cup saucepan…
• 2 Tbsp butter • 3 Tbsp flour • 2 c milk and ¼ tsp salt (brought to a boil) OR 2 c boiling white stock • Salt and white pepper (black works as well, you’ll just be able to see it in the sauce)
Melt the butter over low heat and slowly blend in the flour, stirring for about two minutes until they froth together. This is a roux. Take the roux off the heat and add the boiling milk or white stock. Stir vigorously with a wire whip until everything is thoroughly combined. Then place the saucepan back on moderate-high heat and bring the sauce to a boil, stirring for a minute while boiling. Remove from heat and add salt and pepper to taste. Other seasonings can now be added if desired. Voila!
Now we’ll venture from the sidewalk cafes of Paris to a busy desert trade route winding through the heart of Persia. Iranian, or Persian, cuisine is typically less well-known in American kitchens, but features a multitude of colors and spices. This includes fresh limes, pears, pomegranates, stewed lamb, chicken, rice platters and dishes featuring spices like saffron and turmeric. Another well-loved spice in Persian cooking is cardamom. Often used similarly to cinnamon, cardamom has a sweet and warm, spicy flavor tucked away in its tiny black seeds. While frequently used in desserts, cardamom is also part of a Persian spice mix known as “advieh.” Variations of this spice mix can be used to flavor different dishes like soups, or as a seasoning for meats. Below are three different “adviehs” that can be mixed up using spices at home to add a middle eastern flare to rice, soups or stews (Info from The New Persian Kitchen cookbook).
Advieh Polow/ Advieh Berenj (Rice/Pilaf spice mix) • • • • •
4 Tbsp dried rose petals 2 Tbsp ground cinnamon 2 Tbsp ground cumin 1 Tbsp green cardamom 1 tsp cloves (or nutmeg)
Advieh Ash (Soup Spice Mix) • • • • • • • •
2 Tbsp ground coriander 2 Tbsp ground cumin 1 Tbsp garlic powder ½ Tbsp turmeric ½ Tbsp ground black pepper ½ Tbsp red pepper flakes 2 tsp salt 1 tsp dried fenugreek leaves
Advieh Khoresh (Stew Spice Mix) • • • • • • • • •
Grind ingredients as needed, mix, store in labeled spice jars.
Grind ingredients as needed, mix, store in labeled spice jars.
Grind ingredients as needed, mix, store in labeled spice jars.
4 Tbsp ground coriander 2 Tbsp dried rose petals 1 Tbsp ground cinnamon 1 Tbsp dried limes (seeds removed) 4 tsp ground cumin 2 tsp green cardamom 2 tsp ground black pepper ½ Tbsp cloves 1/8 tsp nutmeg 7
Finally, we’ll end along the shores of the Mediterranean and Black Seas in Turkey. A staple in Turkish cooking, “pilaf,” is a rice dish made by soaking the rice in salted water, and then rinsing it thoroughly to rid it of the starch. Pilaf can then be cooked in several ways, with two of the most common methods being roasting and absorption. To roast the pilaf, simply heat olive oil or butter in a pan until it sizzles, add the rinsed rice and cook on low for 10 to 20 minutes, stirring frequently. Meat or meat stock can be added, and bring the mixture to a boil. Allow it to simmer until the rice absorbs all the juices. The absorption method adds the washed rice to water or stock and simmers the mixture until the rice absorbs the juices. Remove the pan from the heat, gently stir in some heated butter, then let the pilaf rest for about 15 minutes before serving. Pilaf can be served with vegetables, beans or chicken. (All info from “The Turkish Cookbook”) A new spice, technique or sauce can add a flair of creativity to weeknight dinner at home, and every cuisine brings its own flavor. Despite often feeling pressed for time or short on cash, even college students can explore the world by simply bringing it into the kitchen.
photo by: Katelyn Nelson 8
French Crepes
Sara Siebrecht Total Time: 10 minutes (5 minutes prep, 5 minutes cook) Servings: 4 crepes
No fancy pans or classic French training required for these crepes. While a blender makes the prep for these crepes really simple, a bowl, whisk, and some elbow grease will work just as well. Sugar and butter are a typical French filling for these thin pancakes, but the possibilities are endless! Try chocolate hazelnut spread, maple syrup, jam, or whipped cream for breakfast or dessert. Fill the crepes with sliced ham, a fried egg, or veggies for a savory alternative. photo by: Karen Vandervort 9
1Tbsp butter
dash of salt
3 Tbsp milk
1/4 cup flour
1 egg photo by: Karen Vandervort
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1 Tbsp butter, melted, plus about 3 Tbsp 3 Tbsp milk 2 Tbsp water 1 egg ¼ cup flour Dash of salt Granulated sugar for sprinkling Fresh fruit for garnish (optional)
Equipment: Blender Measuring cups and spoons Medium-sized skillet Spatula (rubber or pancake turner)
1. In the cup of a blender, combine butter, milk, water, and egg. Blend until homogenous and frothy, about 15 seconds. 2. Add flour and salt to the egg mixture and blend just until combined, only a few seconds. 3. Preheat a medium skillet on medium heat with about a teaspoon of butter, only enough to grease the pan. Wipe out excess with a paper towel, if necessary. 4. Measure out just shy of ¼ cup of batter from the blender. Once the skillet is hot, pour the batter into the center of the pan and quickly swirl it around so batter covers the whole surface. 5. Once the crepe begins to peel from the edges and no longer appears wet, use a spatula to flip the crepe. After a few seconds, slide the crepe onto a plate. 6. Spread ¼ of the remaining butter on the crepe and sprinkle with sugar. Fold into quarters. 7. Repeat with remaining batter to make three more crepes, spread with butter and sprinkle with sugar. Fold and serve with fresh fruit.
Click to watch!
photo by: Karen Vandervort 11
Inexpensive Eats at Full Flavor to the Student
Words by: Meg Grice
It’s that time of the night again. You just finished a long day on campus and now the hunger pains are starting to kick in. The problem? Payday isn’t for another week! You already paid rent and utilities this month, hurtled money at the UBILL, took too many trips to Tea Time and asked grandma for money. Another problem - the only foods left in your apartment are a bottle of ketchup, a package of ramen noodles, a freezer burnt pizza and a half-gallon of milk. Sound somewhat familiar? Dr. Ruth Litchfield, Iowa State Nutrition Extension State Specialist, says food insecurity is far more common than meets the eye for Ames residents. Litchfield teaches a community and nutrition class for food and nutrition majors. As a part of her coursework, she sends out a nutrition survey to students asking if they themselves have experienced food insecurity. Each year, she notices a skewed portion of students who claim to struggle with food instability.
“Exactly! Think of vending machines that charge upwards of a dollar or more for one candy bar. For that same price, you could be getting four pounds of bananas.”
“The numbers tend to be higher among college students at 15%, while the rest of the community sees around 10%. This is often due to the economic realities and instabilities of our students,” Litchfield said. Litchfield also challenges her class to eat on a Supplemental Nutrition Assistance Program (SNAP), which adds up to just over $3 a day for one person. The dollar amount threatens variety, proving the vulnerability of many households nationwide. In cases like these, Litchfield says eating right begins with investment, “You pay for convenience. The thing that’s been lost to us is food preparation, and healthy eating is not expensive. How much does a pound of bananas cost?” Litchfield asked. “About 50 cents a pound,” I said. “Ok. And then how many bananas are in a bunch? “Around five to seven bananas.” “So if you do the math, that adds up to around 75 cents for a bunch. How much does that leave you per banana? “Around 10 cents?” “Exactly! Think of vending machines that charge upwards of a dollar or more for one candy bar. For that same price, you could be getting four pounds of bananas.”
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Litchfield said she often makes simple choices based on what items are on sale at local grocery stores. In the department of food and nutrition, she runs a “Culinary Bootcamp” class in the fall for faculty and in the spring
for students. This class teaches participants how to make an assortment of snacks and meals, from salsa to grilled cheese. Bootcampers journey to grocery stores in a later class to learn about the in and outs of smart grocery shopping. Free for all, Culinary Bootcamp lends out tasty knowledge for four weeks, two hours each Monday night. For electronic support systems, she said students can turn to “Spend Smart. Eat Smart,” through Iowa State Extension and Outreach. Their website features a variety of recipes, most taking an average of 20 minutes to prepare. Beyond meal preparation, Spend Smart. Eat Smart. offers shopping advice, food planning, home workouts and more resources for healthy living. To begin, it may be necessary to track food expenses to find areas of weakness. Whether it is spoiled food or too many pop tarts, finding improvements for a personalized meal plan starts a new lifestyle off right. Food at First, run by First Christian Church, runs a “Free Market” Monday and Thursday afternoons and Saturday mornings. According to their website, perishable items are available for anyone in need. Items for pick up include produce, baked goods, meats and dairy products. As an additional means of assistance for food-insecure students, The SHOP Food Pantry is open Monday through Friday to help Iowa Staters in need. Students and staff can anonymously pick up free food in Food Science Hall, Fredrickson Court Community Center and Schlitter University Village. For more information, visit theshop.stuorg.iastate.edu. For students plagued by too much month and not enough money for food, solutions are possible. When thinking about the week, or even month ahead, here are some ti to help you save money while keeping you healthy all semester long: 1. Meal Planning: Meal planning involves scheduling out your week is ways beyond what is on the dinner table. Think to yourself, “What activities do I have going on this week? What days should I pack lunch or dinner? Will I have time in the morning to prep a crockpot dinner for tonight?” Simple questions like these can liberate more than time and money. Proactivity means you can focus on what’s important and stress less about mealtime. 2. Meal Prepping: Now that you know what your stomach is craving, what do you have on hand? Before going out to buy the ingredients for your latest dish, take inventory of what to use up. This might include foods ready to expire, spices shoved to the back of the cupboard or pantry items in need of attention. This also may mean vying for the healthy route rather than the quick route. For example, try a homemade pizza instead of buying frozen. 3. Shopping: The fun part, but buyers beware. Try your best not to get sucked in by impulse purchases. These decisions are costly, particularly for those on a thin budget. See a good deal? Check it out and remember to monitor prices for items photo by: Katelyn you buy frequently. And don’t forget reusable bags to save even more! 4. Cooking and beyond: The stovetop is on and the smells are mouthwatering! Keep Nelson in mind that cooking for two or three days can save you an extra hour later on. Freezers are your friend to store ready-to-eat meals for a late dinner or quick lunch. Other bits of advice • Have roommates? Slash the prices of ingredients by shopping together! • Buying in bulk is great, but only if you use what you buy. • Try new things for variety-especially if you find a good deal. • Generic items cut costs, so don’t be afraid to buy them.
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Sweet Potato Gnocchi
Sara Siebrecht Total Time: 2 hours Servings: 4 1. Preheat the oven to 400°F. Wash the sweet potatoes and prick with a fork all around, 8-12 times. Wrap sweet potatoes in aluminum foil and place in the oven. Place a baking sheet on the rack below in case the sweet potato juices spill out of the foil. Bake for about an hour, until very tender and a fork meets no resistance. 2. In a large bowl, scoop and mash the insides of the baked sweet potatoes until they are mostly smooth. Add egg, salt, and about 1 cup of flour. Mix with a wooden spoon until no flour remains. Add up to 1 ¼ cups more flour until mixture forms a ball without being wet and shaggy. 3. On a clean counter or large cutting board, scatter a pinch of flour and turn out sweet potato dough. With a bench scraper or chef’s knife, divide the dough into 8 portions and set 7 portions aside. Roll the remaining portion into a snake, about 18 inches long and ¾ inches in diameter. Sprinkle with more flour if sections of the dough stick to the counter. 4. With the bench scraper, cut off ½- to ¾-inch sections of dough, yielding about 24 pieces. To make it easier, divide the long snake of dough into quarters, then those quarters into thirds, then thirds
2 medium sweet potatoes 1 egg ½ teaspoon salt 2 ¼ cups all-purpose flour plus more for sprinkling Olive oil or butter for frying Fresh sage or basil
Equipment: Medium mixing bowl Bench scraper Gnocchi board or fork Medium saucepan Medium skillet
photo by: Karen Vandervort 14
into halves. Repeat with remaining portions of dough. 5. In a medium saucepan, boil water on high. Meanwhile, place each cut-piece of dough at the top of the tines of a fork, or a gnocchi board if you have one. Set your bench scraper or the edge of your thumb on top of the dough and gently smush downwards, rolling the pasta off the fork. If it is especially sticky, roll in a little bit of flour. Repeat with all pasta pieces. 6. Once your water is at a rolling boil, gather about a quarter of the crimped gnocchi and dump into the water. Stir right away so the gnocchi do not stick to the pan or each other, then let cook for about 2 minutes; they are done when they float to the top of the water. Use a slotted spoon to remove the floating gnocchi and set aside, drizzling with olive oil so they do not stick. 7. In a medium skillet, melt a few tablespoons of butter over medium heat. Transfer cooked gnocchi to hot butter and fry until golden brown, flipping to brown both sides. Add sage or basil, if using, just before removing from the pan. Serve with a sprinkle of salt and a generous crack of pepper. I started improvising this recipe about a year ago, and it is now on my regular meal rotation. While some of the steps may seem challenging or unfamiliar, all you really need is a good chunk of time to work through them. The sweet potatoes can be baked and cooled ahead of time, and you can stop at step 6 and refrigerate the gnocchi, frying them only when you’re ready to eat them. This is a great introduction to making fresh pasta; enjoy this taste of Italy!
Click to watch!
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Coffees and Teas of the World Words by: Nimit Kaneria Eighty-five percent of Americans can’t imagine their life without coffee according to research conducted by the National Coffee Agency. In 2017, the organization said the number of teens or the people drinking coffee and tea increased by 37%. With this knowledge, you may be wondering, “What does coffee have? What are the advantages of coffee? What are some of the different kinds of coffee existing around the world?” Ganesh Prasad, a junior studying computer science at Iowa State, said he continues to travel to many countries since 2016. While traveling, he tries niche kinds of coffee, including several from his native region Bangalore, India. Whenever people hang around Starbucks or stomping grounds in Ames, he says they usually find him trying different combinations and types of coffee.
South Africa, Turkish coffee in Turkey, filtered coffee in southern India, “cat poop” coffee in Tanzania and Egyptian coffee in Egypt. He also added that the first time he drinks a coffee, he consumes it in its purest form (i.e. with no other ingredients other than coffee beans and water). This, he says, helps him get the genuine taste of the coffee. Prasad said the best coffees on his list are not only his international picks. Coffee shops in Ames like Starbucks, Stomping Grounds and Bookends have also qualified his tastes and quality standards. In his perspective, the best coffee in Ames is the Guatemalan coffee at Stomping Grounds. Another popular, consumable caffeine item is tea. Shadi Khayyat, a junior at Iowa State majoring in
In the 21st century, there are various sources of caffeine consumed by various people in different ways, but two of the most popular sources of caffeine are coffee and teas. Coffee originated in Ethiopia in the late 16th century, but continues to be grown worldwide for various purposes. For example, Brazil is widely known for its coffee beans, which are used in espressos all around the world. In contrast, Kenyan and American coffees are famous for their sweet, savory, fruity and nutty flavors. Prasad started drinking coffee daily in 2015. Since then, he has tried more than 10 different kinds of coffee. This includes “monkey poop” coffee in Bali, Indonesia, “deer poop” coffee in 16
photo by: Katelyn Nelson
aerospace engineering, grows tea in his backyard in New Jersey. Khayyat said the main ingredients of an original tea are tea leaves, milk or water, and honey or sugar. Khayyat has traveled to five different countries, including the United Arab Emirates, U.S., Morocco, Jordan and Israel, trying more than ten types of teas. He gained interest in teas as a child. In his culture, everyone consumes different types of tea as a part of their morning breakfast. The seven types of tea that Khayyat tried from around the world include chai mint tea, nana tea, or spearmint tea, mint tea with lemon, flio (tea mixed with another flavor), and atya which has a more robust flavor. In all, the inspiration and desire to try different kinds of tea made Khayyat capable of judging tea. He says the best possible way to consume tea is with water and honey. Shadi further advises that if someone is drinking tea for the first time, they shouldn’t consume the commercial teas like Lipton available in supermarkets like Walmart, Target and Hy-Vee. To get the best taste out of tea, a person should use organic tea leaves sold by Starbucks or Teavana. He says Teavana sells the best quality of tea in the world.
photo by: Katelyn Nelson 17
Chicken Biryani for Two Josie Dubiel Totoal Time: 1 hours (30 minutes prep, 30 minutes active Servings: 2
1 cup water ½ cup basmati rice pinch of saffron, crumbled ¼ teaspoon ground cinnamon 1 tablespoon canola oil ½ lb boneless, skinless chicken thighs, cut into bite sized pieces ½ large onion, chopped 1 clove garlic, minced 1 teaspoon fresh ginger, grated 1 small jalapeño, diced 1 teaspoon garam masala ½ teaspoon turmeric 1/3 teaspoon cayenne pepper ⅓ cup golden raisins ¾ cup whole milk yogurt ⅓ cup chopped cashews ¼ cup chopped cilantro
1. In a small colander rinse rice. In a small pot combine rice, saffron, cinnamon, and water. Bring to a boil, then turn down the heat and simmer for 15 minutes. 2. In a medium skillet over medium heat, heat oil and brown chicken pieces and cook through, about five minutes. Transfer to a bowl to keep warm. 3. Add onion to skillet, sauté for five minutes or until softened. Add jalapeño, garlic, ginger, garam masala, turmeric, cayenne pepper and sauté for three minutes more, or until fragrant. 4. Add chicken back to the skillet along with the golden raisins. Cook for about three more minutes, until the chicken is heated through. 5. Turn heat down to low, add yogurt to the chicken mixture and cook for about three minutes, or until sauce starts to thicken, stirring constantly to keep the yogurt from curdling. 6. Stir rice into chicken and sauce. Stir in cashews and cilantro.
Equipment: Cutting board Skillet Knife Spoon Measuring cups Bowl Pot with lid Colander
Click to watch! photo by: Karen Vandervort This recipe is a simplified version of chicken biryani, pared down to serve two. Traditionally the rice for biryani is parboiled and then steamed with the meat to finish. The meat is also marinated in yogurt and finished cooking in the sauce. This version simplifies the process by cooking the rice and meat separately, and adding the yogurt at the end to reduce the risk of curdling. It is important to use whole milk yogurt and not nonfat or Greek yogurt to keep the sauce from curdling. 18
1 teaspoon fresh ginger 3/4 cup whole milk yogurt
pinch of saffron 1 clove garlic
1/4 teaspoon cinnamon
1/2 large onion 1/3 cup chopped cashews
1 small jalapeno
1/3 cup golden raisins
1/4 cup cilantro
1 teaspoon garam mesala
1/2 teaspoon turneric 1/3 teaspoon cyenne photo by: Karen Vandervort pepper 19
photo by: Karen Vandervort 20
Words by: Julia Benda
American Cuisine
Food is a large part of American culture. Holidays celebrated in the U.S., such as Thanksgiving and Fourth of July, have signature cuisine traditions that make celebrating events even more enjoyable. American food is composed of so much more than just a few dishes or holiday specialties. American cuisine includes a variety of options filled with diversity, much like the nation itself. Bryan Nguyen is an assistant manager, cook and server at Boulder Tap House restaurant in Ames, Iowa. “I feel like a lot of people think American food can be very ‘one-color,’ but it is actually very diverse. A lot of people think it is just the same things over and over or very greasy and though it can be, there are also a lot of healthy options that are available. This creates a different experience depending on location because America is so big,” Nguyen said. Nguyen said that he personally enjoys American cuisine because it is something he grew up with, “It’s just what I’ve had for dinner with the family and it brings me back to home. American food is nice because a lot of it is filling and healthy and also not healthy. It has diversity,” Nguyen said. Nguyen said good American meals are shared with family and friends and something everyone can enjoy. He said good food, good company and a good environment are central to enjoying American cuisine and talked about the essential aspects of a quality burger. “A good burger starts off with the basics: a good beef patty, good bun and fresh vegetables. Everything else is just going to be like little exclamation points or minor details to make it even better,” Nguyen said. Nguyen said choosing a menu depends mostly on the location, what sells locally, what people are interested in, what tastes good and what caters to people with different needs. “For me, I usually think that American Cuisine is comfort foods like a burger, fries, different sandwich options and cheese options which I feel like is very involved in American cuisine. We also have a lot of fried items and a big section of beers,” Nguyen said. Owner of West Street Deli, Matthew White, said people in Ames look for local and fresh food rather than something processed. White said that West Street Deli does certain specials every day of the week and that some are more popular than others,
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“Some customers come in and will ask for previous specials. So then we go back and see if we should make it a permanent menu item, taking a chance on stuff. Some of it is just seeing what works,” White said.
“There are a variety of options that people have. American cuisine is a pretty broad spectrum and has a huge variety, spanning pretty much the world’s cuisines that American cuisine you could put that umbrella under,” Gould said.
White included that a big part of making a good sandwich is the bread and quality of the ingredients.
Max Harfst, a sophomore in history at Iowa State, said his favorite part of American cuisine is the variety of different foods and the desserts. To him, butter is “We try to do everything from scratch and central to American cuisine and a good American meal without preservatives. We can tell you every includes sugar, saturated fat and salt. ingredient that goes into it. I think that Harfst talked about holidays associated with American is something that is different from other cuisine, particularly Thanksgiving and the Fourth of restaurants. We make our own sausages July. Harfst said he has many memories of preparing and meats we grind up and prepare ourselves. We could buy pre-made stuff but food with his family at Thanksgiving and Fourth of July celebrations. it’s just not as high quality,” White said. Bennet Yoke, an employee at West Street Deli, said customers come to an American restaurant because they are not looking to experiment - they are looking for something they know they will like every time. Yoke has worked at West Street Deli for just over a month and enjoys American cuisine because it is something he grew up around. Yoke said he always knows he will find something he has loved for years. “The quality of ingredients is what makes a good sandwich. I like what I eat to be simple and it all comes down to the basics really no matter how you put them together,” Yoke said. Brian Gould, the general manager at Aunt Maude’s restaurant in Ames, Iowa, has over 10 years of experience with the business. Gould said he enjoys American cuisine because it is what he grew up on. Gould said using local ingredients and staying true to local traditions and the region’s traditions are central parts of American cuisine. Many things go into deciding a menu such as seasonal availability and the prices of the products. 22
“On the Fourth of July, I bring out the grill and whip up those patties,” he said.
Amangeldy Ungarov, a junior in mechanical engineering at Iowa State, is an international student from Kazakhstan. He said American cuisine has some distinct differences from the food in his native country. Ungarov said American cuisine involves less soup before main courses, larger portions and greasier foods than cuisine in Kazakhstan. Ungarov talked about the differences in beverages in Kazakhstan versus the United States and mentioned the prominence of teadrinking in Kazakhstan compared to consuming soda and water in America. Relating to his experiences of trying foods for the first time, Ungarov talked about the best food he tried since coming to America. Ungarov said he enjoyed hamburgers and cheese but especially loved pizza. “I love pizzas, especially deep-dish, Chicago style. It was a culture shock, but I loved it. Deep-dish pizza is definitely one of the best things I’ve tried here,� Ungarov said.
photo by: Katelyn Nelson 23
photo by: Karen Vandervort 24
Fun Facts: What foods were invented where Potato Chips: Potato chips originated in Saratoga Springs, New York, invented by George Crum. Crum opened a restaurant and featured his famous potato chips by serving a basket of the chips at every table. However, George Crum’s invention was never nationally recognized with a brand. Herman Lay instead received revenue for the chips because he made the first brand of national potato chips. Fun Food Inventions by Nadia Higgins Pizza: The classic sauce and cheese covered flat bread could be dated as far back as 2200 BC Egypt when people ate flat breads that were sometimes covered with “dukkah.” Italians made similar creations in 2000 BC, suggesting that pizza was not just in Egypt. The first evidence of pizza could be dated so far back it predates recorded history. Bubbles in Food 2 Novelty, Health and Luxury American Associate of Cereal Chemists International 2008, Pages 411-423 Chapter 39 - A History of Pizza Author links open overlay panel By: DavidOvadia Hot dog: The hot dog originated with European immigrants in the late eighteenth and nineteenth centuries. The original hot dog comprised a combination of several types of handmade German sausages. The hot dog has many variations today but is generally made from pork or a pork and poultry combination. Hot Dog: A Global History By Bruce Kraig Donut or doughnut?: There is no difference in the actual food, but there are two spellings for the name of the treat. The word doughnut derives from the original spelling “dough nut,” which referred to nut-sized lump of dough used to make the creation. Doughnuts eventually came to the shortened title donuts after the Civil War. Fried dough has been around since people used hot grease to make food. The Donut: History, Recipes, and Lore from Boston to Berlin By Michael Krondl
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CELEBRATING
photo by: Karen Vandervort 26
DIVERSITY
Click to watch! 27
Avocado Tabbouleh
Kyleigh West Total Time: 50 minutes (20 minutes prep time, 30 minutes chill time) Servings: 4 side salads This recipe is great for a spring or summer day and is filled with fresh herbs and ingredients. This salad is tart and refreshing and is perfect as a side or as an entree. It’s easy to prepare and requires no oven or stove. The most difficult step can be slicing the vegetables, take your time cutting the ingredients, and remind yourself that not all of the pieces need to be uniform or perfect. As well, cutting an onion can be daunting. Cut the stem and root of the onion, and place the onion flat onto the cutting board. Cut the onion in half again, and lay flat on the cutting board. This makes it easier to slice the onion. It is recommended that you chill the salad to fully allow the flavors to soak in; however, if you are in a rush, it can be eaten immediately. This salad is a Mediterranean dish, inspired by tabbouleh. It has the main ingredients of tabbouleh like tomatoes, parsley, mint, onion, olive oil, and lemon juice; however, instead of including a grain it is substituted with avocados.
photo by: Theresa Lang 28
photo by: Karen Vandervort 2 Tbsp olive oil 1 Tbsp fresh lemon juice ½ tsp sea salt ¼ tsp black pepper A pinch of cumin 1 bunch of parsley 2 cups of cherry tomatoes 1 English cucumber ¼ cup red onion 2 garlic cloves 2 small ripe avocados Feta cheese for garnish 8 mint leaves Equipment: Chefs knife Cutting board Measuring spoons Measuring cups Lemon juicer Tongs Small bowls for ingredients Medium size bowl Large mixing bowl
1. On a large cutting board with a chef knife, slice cherry tomatoes in half. Cut the cucumbers into ¼ inch slices then halve. Chop the red onion into 1/3 inch slices. Finely chop the 2 cloves of garlic. Finely chop parsley. Finely chop the mint leaves. 2. Squeeze fresh lemon, separate seeds if they get into the juice. 3. To prepare the dressing, combine olive oil, fresh lemon juice, sea salt, black pepper, cumin, and half of the mint leaves in a medium-size mixing bowl. Mix well, and set aside. 4. Combine tomatoes, cucumbers, red onions, garlic, parsley, and the other half of the mint leaves in a large mixing bowl and toss. 5. Add the dressing into the large mixing bowl with the tomatoes, cucumbers, red onions, garlic, and parsley toss together. Mix well making sure to coat all of the vegetables. 6. Recommended: Place in refrigerator to chill for 30 minutes to fully allow flavors to soak in. 7. Slice the avocados, and add them to the salad. Garnish with feta cheese. Enjoy!
Click to watch! 29
7 Flavors of Ames Words by: Meg Grice
Great Plains Sauce and Dough Company
Abelardo’s
Location: Ames Main Street
Location: Lincoln Way
Cuisine: Italian
Cuisine: Mexican
Menu items: pizzas and sandwiches
Menu items: tortas, tacos and enchiladas
Hours: Monday, Tuesday, Wednesday and Sunday - 11:00 a.m.-11:00 p.m. Thursday-Saturday - 11:00 a.m.-midnight
Hours: 6 a.m.-2 a.m. Sunday-Thursday 6 a.m.-4 a.m. Friday and Saturday Pricing: $7.99-11.99 for most menu items
Pizza pricing: $9-16+ depending on crust, toppings and size
Why go? “Abelardo’s has great horchata!” -sophomore, Elaina Borg
Why go? “If you haven’t already treated yourself to a Great Plains pizza, we hope you’ll give us a try soon and find out why we’re among the seasoned seniors of the restaurant business.” - a quote from their website
Cafe Beaudelaire (“Cafe B”) Location: Lincoln Way Cuisine: Brazilian Menu items: burgers, sandwiches, salads, cheesecake, omelets and espresso Hours: Monday-Thursday: 10:00 a.m.-1:30 a.m. Friday-Sunday: 9:30 a.m.-1:30 a.m. Saturday and Sunday Brunch: 10:00 a.m.-2:00 p.m. Pricing: $8-11 for most entrees Why go? Cafe B continues to bring hearty Brazilian cuisine straight into the Ames scene with a “unique dining experience,” according to the restaurant’s website 30
Dublin Bay Location: South 16th Street, west of Old Chicago Cuisine: Irish Menu items: burgers, sandwiches, soups, salads, stews, boxties (potato pancakes), fish and chips and whiskey Hours: Sunday-Thursday 11 a.m.-10 p.m. Friday and Saturday 11 a.m.-11 p.m. Pricing: $14-25 for entrees Why go? As a part of Irish culture, pubs are the place to go for traditional food, toe-tapping music and community liveliness. From the moment inside, Dublin Bay transports its guests to a world a sea over.
West Street Deli Location: 2810 West Street, west of State Gym Cuisine: American Menu items: sandwiches, soups, salads and wraps Hours: Monday-Saturday: 11 a.m. - 8 p.m. Sunday: closed Pricing: $7.48-11.22 for combo meals Why go? “West Street Deli is 20 years old and going strong. We continue to make everything from scratch. We are committed to maintaining our high standards and want to remind everyone in Ames that we are Ames’ original toasted sandwich shop,’” - owner, Matt White
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Taste Place (Chinese) Location: Welch Avenue Cuisine: Chinese Menu items: Hot dishes (chicken, pork and beef), Wontons and noodles, Chinese hot pots and seafood Hours: Sunday: 11 a.m. - 8:30 p.m. Monday: closed Tuesday-Saturday: 11 a.m.-9 p.m. Pricing: Most entrees: 8.95-14.95 Wontons and noodles: 4.95-12.95 Why go? Taste Place brings authentic Chinese cuisine with budget-friendly options for any meal. Quality service is another plus!
Provisions Location: Loop Drive in the Iowa State University Research Park Cuisine: Upscale American Menu items: omelets, espresso, soups, salads, sandwiches, pizza, burgers Hours: Sunday-Thursday: 7 a.m.-9 p.m. Friday and Saturday: 7 a.m.-10 p.m. Pricing: 4.95-15.95 for most menu items “The pot roast was phenomenal. The chicken and waffles made my mind light up in a range of emotions...out of this world.” sophomore, Vincent D’Aloia
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Ceviche de Camaron Carlos Jimenez Total Time: 30-40 Minutes Servings: 8 People
½ red onion 3 mini cucumbers 2 jalapeños (keep some seeds!) 4 roma tomatoes 1 bunch of cilantro 3 limes 1 ½ 12-ounce bags of pre-cooked tail-off mini shrimp (we used Hyvee brand) Kosher salt (to taste) Tostadas or tortilla chips
Equipment: 1 Lime squeezer 1 Large bowl 1 Knife 1 Rubber spatula 1 Cutting board 1 Spoon
photo by: Theresa Lang 33
1. Wash all your produce thoroughly! 2. Finely dice ½ of a red onion; place diced onion into the large bowl. Cut your 3 limes in half; place halved limes one at a time into the lime squeezer and squeeze into the large bowl; repeat until all limes are used. Then cube shrimp into relatively even pieces; place into the large bowl. 3. Season the bowl of cubed shrimp, onion, and lime juice with two pinches of kosher salt; mix thoroughly. 4. Finely dice your 3 cucumbers, 4 roma tomatoes (I recommend scooping out the pulp for easier dicing), and 2 jalapenos (keep the seeds from at least half of the jalapeno, but this can be adjusted based on preference). Roughly chop one bunch of cilantro and place all diced ingredients in the large bowl and mix. 5. Season with kosher salt to one’s liking and serve alongside tortilla chips or tostadas.
photo by: Theresa Lang 34
When I was a kid, summertime was the best time. Nothing was better than hanging out with friends and family everyday. These days would be even better when my mom would make ceviche con camarones. Ceviche is a fantastic meal to have on a hot summer’s day. It’s incredibly fresh and tasty, and even healthy!
photo by: Theresa Lang
Click to watch!
photo by: Theresa Lang 35
Cheese: Diverse Any Way Sliced Words by: Nimit Kaneria
Since 8000 B.C., cheese has been present in our world. At its beginnings, cheese was available from one source-goats. Today, the primary source of cheese is milk which mainly comes from other animals like cows, sheep and even buffalos. In 2020, people choose to consume cheese mainly because of its taste, melting temperatures, source, age and wine pairings. For example, people may use American cheese in pizza because it has a lower melting point compared to other varieties, whereas some use mozzarella to give it an Italian touch. In addition, people tend to try new types of food every day with new combinations. Another example, in high-class eating, people drink wine with a gray slate board decorated with different cheeses. Ryan Whitener, a senior majoring in aerospace engineering and mathematics at Iowa State, continues to travel all around the globe to boost his knowledge about foods (and cheeses). At the age of 10, Whitener started to gain an interest in food, particularly in cheese. During this time, his father would invite friends over for wine tasting, which gave Whitener an opportunity to try different types of cheese pairings from a young age. One of these friends, a chef, gave Whitener a tremendous amount of knowledge on cheeses and foods. Some of the cheeses Whitener has tried around the world include imported spicy rebirth cheddar cheese in San Jose, California. In contrast, he tried what he said to be his best gorgonzola cheese in Wisconsin. Since the 15th century, people have consumed cheese with different food items and drinks. For instance, Whitener mainly likes to consume different kinds of cheese with wine, bread and 36
Mexican food, which differs from pairings in the 1400s. For Mexican food, he said he prefers to consume smooth aged cheeses like monetary jack or cheddar. Besides consuming cheese and traveling, Whitener also balances his current life by keeping his health and body in shape. He says that to keep the body healthy, one should avoid consumption of heavy cheeses in everyday life, including gouda and gorgonzola. He further adds that the healthiest cheese for humans is original imported swiss cheese because it is rich in vitamins A and B12. Focusing on his current place of residence, Whitener thinks Ames also has a good presence of cheese and cheese products. He adds that the best macaroni and cheese in Ames come from The Cafe because it blends four different kinds of cheeses, which he says enhances the taste. Other places in Whitener’s list include Macubana food truck and Arcadia Cafe. Whitener added the best way one can evaluate cheese is to determine the depth of the flavor palette. He further contends that different cheeses have different flavors: smoky, citrus and nutty. The texture is also another factor that allows a person to get the real taste of cheese and help them evaluate cheeses in the best possible way. In Whitener’s 12 years of experience of about cheese, three of 50 kinds of cheese were able to pass his evaluation test. His top choices include smoked swiss cheese from Frisco, Texas, French La Rue cheese from Madison, Wisconsin, and Parmesan Reggiano from Ames Hy-Vee. He enjoys these cheeses for different reasons, such as smoky flavors, pungent herbs and deep aftertaste. To sum up his findings, In Ryan’s best
experience as he said, when anyone pairs the most excellent cheese with the best wine, it makes it a pristine combination of products., To determine the best cheese as wine pairings, a person should first choose the cheese that cuts and contrasts the flavors of wine. He adds that to get the most desirable taste out of cheese, young adults should consider utilizing the same method of cut and contrast with meats and crackers that are infused with herbs and different flavors rather than alcoholic drinks such as wine.
photo by: Katelyn Nelson 37
Red Bean Bao Buns
Anna Sullivan Total Time: 2 hours and 40 minutes (20 minutes prep, 15-20 minutes cook, 2 hours total rise) Servings: 8 Dough: 2 cups water 1 Tablespoon sugar 1 packet Active Dry Yeast (or 2 ¼ teaspoons) 4 cups flour Butter, margarine, or coconut oil for brushing Filling: 1-15 ounce can red beans or 1 package of red bean paste 3 cups water ½ cup sugar ¼ teaspoons salt Equipment: Large bowl Wooden spoon Measuring cups and spoons Plastic wrap Tea towel Flat-bottomed container (if using canned beans) Large pot or saucepan Cookie sheet Colander, sieve, or ceramic plate & aluminium foil (optional)
This recipe is a really nice way to get started with Asian cooking with relative ease, and due to the fact it is easily modified, it is a great recipe for cooks of various skill levels! photo by: Theresa Lang 38
1. Add 1 cup of warm water (100-110 degrees Fahrenheit) and 1 tablespoon of sugar to a bowl, and add 1 packet (or 2 ¼ teaspoons) of active dry yeast and let sit for 10 minutes or until foamy. *if the yeast does not turn foamy, it’s dead and your bread won’t rise later, so restart this step with new yeast* 2. Add yeast mixture to 4 cups of flour, along with another cup of water. 3. Mix until a shaggy dough forms, then turn dough onto a floured work surface and knead until it becomes smooth and doesn’t stick to your hands. Take a small corner of the dough and stretch it out between your fingers. If you can see light through the dough without it tearing, it is ready. 4. Once your dough is ready, form it into a ball, set it in an oiled bowl, cover with cling wrap (or oil the dough and cover with a tea towel) and let it sit in a warm spot for an hour and 15 minutes, or until it is doubled in size. 5. After rising, punch the dough down and cut it into 8 sections, form these sections into balls, oil and cover with a tea towel for another 30 minutes. 6. While that is rising, take a can of red beans, drain the liquid, rinse, and cook with three cups of water and a quarter cup of sugar until very tender. 7. Once the beans are done, transfer to a large bowl and mash into a paste with a flat bottomed container (small glass, measuring cup, ladle, etc) until smooth. 8. Add ¼ cup of sugar, and a ¼ teaspoon salt and stir until combined. 9. Flatten each dough ball, put 1 tablespoon of bean mixture in the center, then fold the dough over the bean mixture and seal, placing onto a plate seal side down. 10. Alternatively, if you have made dumplings before you can fold the dough over the mixture like a dumpling, creating a decorative seal that will face up. 11. Grease a cookie sheet, brush the tops of the buns with butter or margarine, and bake at 375°F for 20 minutes. • (Optional method for steaming)In a large pot or saucepan, set up a steamer, metal colander, large mesh sieve, or crush up 4 balls of aluminum foil, set those in the pot, fill with water halfway up the foil balls, and place a ceramic plate on top of the foil. For the sieve or colander, fill the pot up with water a ½ inch lower than the bottom of the sieve. Set the pot to boil. • Once the water is boiling, set buns up at least 1 ½ inches away from each other (or steam one at a time) and steam for 15-20 minutes. Make sure to keep an eye on the water level and ensure your pot doesn’t dry out.
Click to watch!
photo by: Theresa Lang 39
Teaching to Tasting: a Story of Main Street Delights Words by: Meg Grice
At 7:30 a.m. on Ames’ Main Street, Mindy Bergstrom begins flipping light switches, powering up computers and organizing products. Another day as a small business owner rolls out for her, but no day is the same. Her shop has more than a personal history; it has a story worth telling. Cook’s Emporium, established in 1979, started on Ames’ Main Street under Margaret Junkhan. A few buildings away from its location in 2020, Cook’s Emporium housed cookware, bakeware and cooking classes for the Ames community. Working in a minuscule kitchen for cooking demonstrations and workshops proved inadequate for Junkhan. Luckily, a new building opened up two years later on the same street. Thirty-nine years later, the location has stayed as customers of all ages come and go. Bergstrom, Cook’s current owner, took over after Junkhan retired in 2018. This transition sparked a store-wide renovation by Bergstrom. She said she appreciated the character of Cook’s, but the store needed some renovations. With a temporary location a few stores away, renovators added news lights, ripped up the carpet and demolished walls for two months to create a fresh look on a timeless business. Taking down interior walls at the back of the store allowed for a modern, open-concept kitchen, something Bergstrom said she was striving toward in expanding Cook’s offerings with cooking experiences. Renovations made the news in both the Ames Tribune and Gourmet Insider, according to Cook’s website. With 12 employees and herself, up from four under Junkhan, Cook’s current owner offers an event management internship up for Iowa State students in addition to sales associate positions. Under Bergstrom’s ownership, much is the same. Cook’s brings bakeware, glassware, cutlery, gadgets, cooking classes, small electrics and food items to the downtown district. But as with any degree of change, some variations continue to spring up. Bergstrom took it upon herself to bring in Olivelle, an olive oil seller based out of Montana with suppliers in Italy. With over 20 flavors in the store, customers have the option of sustainable cooking by using store-provided bottles. In addition to educational courses, the business provides knife sharpening and wedding registries. Cooking classes are also a popular interest, with some sessions filling up weeks in advance. These classes cover everything, from spritz cookies to wine and cheese pairings to Korean Barbeque. Bergstrom mentioned she teaches a portion of the classes while opening up slots for other culinary artisans to act as “chef” for an hour. These classes run anywhere from 10 to 35 dollars and can host a variety of ages and skill levels - from a novice bowl stirrer to a seasoned kitchen connoisseur. Previously from Minnesota, Bergstrom lived in the Twin Cities for 13 years working in advertising with a goal of designing websites for a living. She and her husband frequented the store whenever they came to visit her parents. “Prior to having the dream of the store as it is now, I shopped here. I always waited to do my shopping here,” Bergstrom said. 40
When Junkhan readied herself to sell, Bergstrom’s husband jumped on the opportunity to ask his wife if she would consider packing up for Iowa and buying the store. “I wasn’t planning on it, but it happened. And I’m happy!” Bergstrom said. Two years into being a business owner, Bergstrom continues to learn item trends both locally and worldwide. Some of her biggest sellers include Swedish dishcloths with a life expectancy of nine to 12 months according to mightynest.com. She notes how retail often feels like a shot in the dark when attempting to match consumer expectations and company offerings. After completing renovations to Cook’s in 2019, Bergstrom said she saw additional potential in opening up a home goods store less than a block away. Soon enough, Nook and Nest made its way into the downtown. She says much of her success in both businesses comes from the Ames Community. Since moving here, she volunteers frequently with the Ames Convention & Vistors Bureau and other local organizations. “I always want to be here. There’s always something to do and somewhere to make a difference,” Bergstrom said. Rachel Wirtz, a 2019 Iowa State graduate, reflected on her involvement as Cook’s event coordinator and sales associate since joining in 2015, “My absolute favorite thing about my job is our cooking classes, whether I’m teaching them or assisting whoever came to teach. I also love when customers visit the store after purchasing something to share their experience with the products I sold them!” Picking out a favorite memory, Wirtz said she holds on to meeting the staff for the first time and watching the store grow under new ownership. In five years, she sees the store bustling with sales and capped classes. With classes growing quickly, she said there is a constant need to meet the wants of the community. Bergstrom said she has no intention of slowing down. The thrill of a small business gives her an outlet to express her creative side, “I don’t know how I have the energy most of the time, but I think the community drives me. I was so stressed as a project manager when I was in advertising, often working 60 to 65 hour weeks. With Cook’s Emporium, I find myself getting excited over the smallest things. You can create an environment where you’re excited to come to work and try new things, instead of hearing ‘that’s the way we’ve always done it.’” In the future, Bergstrom sees increased cooking course offerings and monitoring of unique fads for the food industry. The possibilities remain open, and she projected her plans with a smile, “If I’m ever bored, there are always opportunities for more things to offer our customers,” she said. 41
Traditional Brigadeiros
Danielle Childers Total time: 2 hours 30 minutes (15 minutes prep, 15 minutes cook, 2 hours chill) Servings: 2 dozen 1 - 14 oz. can sweetened condensed milk Âź cup cocoa powder 1 Tablespoon butter plus extra to grease hands with Pinch of salt Chocolate sprinkles
Equipment: Small sauce pot Wooden spoon Plate or bowl for cooling Measuring spoons Butter knife
photo by: Karen Vandervort Variations: Coconut Key Lime Brigadeiros - Substitute cocoa powder for 1-2 tablespoons of lime zest. Roll in coconut flakes or yellow and green sprinkles. Strawberry White Chocolate Brigadeiros - Substitute cocoa powder for â…” cup white chocolate chips. Roll in crushed freeze-dried strawberries. In English, the word brigadeiro comes from the word Brigadier, which is a rank of an officer in the British Army, above colonel but below major general. Legend has it that brigadeiros were first made to honor Brazilian Brigadier Eduardo Gomes, a handsome and single gentleman known for wooing the ladies. One thing is for sure, these traditional chocolate brigadeiros are sure to wow your guests. This simple recipe only requires five ingredients and possibilities for variations are endless. 1. In a small pot combine the sweetened condensed milk, the cocoa powder, butter and salt. 2. Heat on medium-low heat, stirring constantly to avoid scorching. Cook until the mixture thickens, approximately 15-20 minutes. The recipe has thickened enough when a spoon can be run down the center of the pan and the mixture takes a while to move. 3. Pour mixture onto a plate, allowing it to cool to room temperature. This process can be hurried along by placing the plate into the refrigerator. 4. Using a tablespoon, scoop approximately half a spoonful of cooled fudge. Form into a sphere with greased hands. Roll into chocolate sprinkles a
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Click to watch!
photo by: Karen Vandervort
Words by: Mary Davis
Markets of the World
A young American woman steps out of her car and walks into her local Walmart. She is on the hunt for ingredients to make a pasta dinner for her friends. She has a plethora of options–three types of whole tomatoes, organic tomato sauces,low-sodium sauces, and GMO-free sauces. Nearly an entire aisle of pasta; whole wheat, white, egg, soy and edamame noodles, in elbows, wheels and bowties. A young woman in Italy walks down a small side street to a bustling neighborhood in Rome. Numerous clubs, bars and cafes line the streets. Ancient stone archways stand among terra cotta buildings in the heart of the capital city. Vendors hawk vegetables still tinged with black soil and people lean on bars, chatting and sipping espresso. The young woman knows she must arrive early in order to have the best pick of the day’s produce, whatever it may be on that particular morning. In Nice, France, flowers and food abound in a street market surrounded by restaurants and cafes. On a harbor in the south of Helsinki, Finland, fresh fish, moose, and bear meat are sold alongside handmade chocolates. What we consider the simple act of “getting groceries” can vary dramatically across the globe. From country to country, food holds an important yet fluid place in society. Even in Central Iowa, there are differences in how and where we make our food selections. One way to explore the world is through its food markets. We can even learn a bit about what’s available in our own backyard…
Italy “Italy” and “food” may as well be synonymous, as we frequently associate one with the other. Several food markets in Italy have been featured in food and travel magazines, and are central to some of Iowa State’s study-abroad trips. One well-known market abides in the heart of Sicily, Italy, in the side streets surrounding the Piazza San Dominicano. An ancient and storied open-air market, the name, “La Vucciria,” translates to “hubbub”, which is an accurate description of this busy market that makes its appearance every spring. Beginning at 4 a.m. Monday through Friday, fisherman tout their daily catches between stalls packed with fresh vegetables, mushrooms and fruit. Specks of soil still cling to bunches of oregano. These foods may not pass the cleanliness inspection of a chain supermarket, but their freshness cannot compare. By 6 a.m., the street is packed with locals and their steadily filling baskets as they jostle and bargain to select what will eventually become their breakfast, lunch and dinner for the day. One study-abroad opportunity offered at Iowa State, “For the Love of Italy and Food,” travels to two other well-known Italian, open-air markets, Testaccio and Trastevere. Both are neighborhoods in the heart of Rome that host bustling markets throughout the spring, summer and early fall. The most common features of all these Italian markets are their fresh produce and constant chatter as buyers bargain for the price of the day. 43
Des Moines/ Ames, Iowa If these fresh food, open-air markets are making Walmart and Aldi sound dull and commercial, do not despair. Both Des Moines and Ames offer weekly farmers’ markets starting in the spring and running throughout the summer and early fall. The Des Moines Saturday market, held outdoors in downtown Des Moines, runs from May 2 to October 31, and is home to more than 300 vendors from 50 counties in Iowa. Similarly, though on a smaller scale, Ames hosts a weekly farmers market on Main Street Saturday mornings from 8 a.m. to 12:30 p.m. May through September and 9 a.m. to 12:30 p.m. in October. The Ames market is home to numerous local vendors, cooking competitions and area musicians. Fresh produce, handmade desserts and local businesses’ food trucks are mixed in among booths with hand crafted soaps, clothing, jewelry and housewares. No matter how people prefer to shop for food, whether in a supermarket or city street, the markets of the world are just as different as the countries and cultures that support them. One thing is for certain; fresh, local goods and produce are available all over the world.
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Chile
Russia
The Marcado Central, “Central Market,” in Santiago, Chile, is a popular fish market boasting fresh catches that include giant squid and barnacles. Nearby restaurants feature the days’ fresh catch and the fishermen are knowledgeable and sharp-minded when it comes to selling their saltwater sea fare. This market operates under a large iron canopy and has been open since 1872.
In St. Petersburg, Russia, the Kuznechny Market offers fresh staples alongside odd, Russian delicacies. Mountains of produce and cheeses as well as caviar and pickled bull’s heart line the street. Less commonly known, Russian cuisine features several unique dishes that are often found in the markets of its cities. Caviar, for example, is a well-loved Russian dish often served on bread or pancakes and paired with Vodka. (Pancakes and vodka for breakfast anyone?) Pierogi is another popular Russian dish. Round in shape and brought together with a spiny ridge on top, this pastry dough can be stuffed savory (meats, cabbage and mushrooms), or sweet (berries and curds). Pickled foods and honey are also commonly seen in Russian markets.
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happy eating Special thanks to ISU Student Government for making this publication possible. 50
